Malai kofta recipe is a delicious vegetarian variation of famous meatball koftas. Rich and melt in mouth paneer koftas dunked in flavorful and tasty gravy with malai (cream) is a real treat. This rich and tasty restaurant style malai kofta curry goes very well with naan, kulcha, jeera rice types.
What Are Koftas?
Traditionally koftas are meatballs dunked in spicy gravy. Meatballs are mostly made with chicken, mutton etc. For vegetarians there are many kofta recipes like aloo kofta, paneer kofta, cabbage kofta, cauliflower kofta. In this malai kofta recipe you can use any of our favorite kofta.
Malai kofta recipe is one of the popular paneer recipes from India along with Basically malai kofta is made in two ways. One is mughlai malai kofta with white gravy and the other one is Punjabi malai kofta shared here. This is the one mostly served in Indian restaurants along with other popular paneer recipes like
The recipe of malai kofta is easy to make but consumes a bit of time. But you can easily plan ahead and make this easily along with other cooking.
While serving arrange the prepared koftas in plate. Pour hot malai gravy over the koftas and serve immediately.
Also malai kofta is best side dish to serve for parties and get together. Do try this delicious recipe and enjoy!
Making Malai Kofta Recipe:
In this malai kofta recipe koftas are made of boiled potatoes and paneer. The gravy is made of tomatoes, onions and cashew paste. Addition of malai or fresh cream makes this malai kofta recipe absolutely creamy and rich.
The koftas for malai kofta are made with boiled potatoes and paneer. You can leave out paneer and make just aloo koftas if you wish. The koftas are mildly spiced as we are adding it to the curry. These kofta are very tasty on their own. They are soft from inside and crispy at outside. You can serve these koftas as snack too.
You can easily prepare the gravy ahead and heat it up while serving. For koftas you can shape and refrigerate them. Just fry them before serving.
The main ingredient that gives richness to the gravy is cashew nuts. Cashews are soaked in warm water or milk for 30 minutes. Then ground to a smooth paste. This cashew paste adds richness and thickens the malai kofta gravy.
Malai kofta is a rich and heavy dish best enjoyed during special occasions. To make it light and a bit less on calories you can
- reduce the amount of malai or fresh cream added in the gravy
- Shallow fry or pan fry the koftas instead of deep frying them
- Add some corn flour slurry instead of cashew paste for thickening the gravy
Variations and Tips For Best Malai Kofta
For making koftas use potatoes that are less starchy that is use new potatoes.
Adding corn flour helps in retaining the crispness in kofta. Else they may turn soggy as soon as you add in the gravy. You can also add rice flour.
Fresh homemade paneer is best for making paneer kofta. if using store bought thaw it well in hot water for 15 minutes.
Instead of cashews you can use blanched almond puree while making gravy.
For vegan malai kofta use tofu in place of paneer and use non-dairy cream like cashew cream in gravy.
Finally you can adjust the spice powders as per taste. The recipe can be halved or doubled.
More Side Dish Recipes:
How To Make Malai Kofta Recipe Step by Step
To make potato paneer kofta
1. Boil, peel and mash the potatoes very well. Take the mashed potatoes in a mixing bowl. Add grated paneer. Add chopped green chilies and cilantro leaves. Now add corn flour, salt and mix well. Make a dough like mixture.
2. heat oil for deep frying. Divide the potato mixture into 10 small balls.
3. Slide 2-3 balls in hot oil at a time. Deep fry until golden brown. Drain and set aside.
To make kofta curry
4. In a pan heat 2 tablespoons oil. Add bay leaf and cardamom. Saute well.
5. Add onion paste and mix well. Saute well till the raw smell goes off.
6. Add crushed ginger garlic. Saute well. Add green chilies and fry well.
7. Now add the tomato puree and saute well. Saute till the tomato is cooked well.
8. Add 1 cup water and bring to a boil.
9. Add spice powders and salt. Mix well and cook in open pan for 10-12 minutes.
10. Add cashew paste and mix well. Cook till the gravy thickens.
11. Add fresh cream and simmer for 2-3 minutes. remove from flame.
Serve malai kofta curry:
12. To serve malai kofta, arrange the prepared the kofta in a plate. Pour the gravy over it and serve immediately.
Malai kofta recipe card below:
- For koftas
- 2 large potatoes boiled and peeled
- 3/4 cup grated paneer
- 3 tablespoons corn flour
- 2 green chilies
- Oil for deep frying
- For malai kofta curry
- 1 large onion ground to a paste
- 2 large tomatoes ground to puree
- 10-12 cashews soaked and ground to paste
- 1 teaspoon chili powder
- 1 teaspoon garam masala powder
- 2 green chilies
- 1 teaspoon minced ginger garlic
- 2 cardamoms
- 1 bay leaf
- 2 tablespoons fresh cream
Boil, peel and mash the potatoes very well. Take the mashed potatoes in a mixing bowl. Add grated paneer. Add chopped green chillies and cilantro leaves. Next add corn flour, salt and mix well. Make a dough like mixture.
- heat oil for deep frying. Divide the potato mixture into 10 small balls.
- Slide 2-3 balls in hot oil at a time. Deep fry until golden brown. Drain and set aside.
- In a pan heat 2 tablespoons oil. Add bay leaf and cardamom. Saute well.
- Add onion paste and mix well. Saute well till the raw smell goes off.
- Add crushed ginger garlic. Saute well. Add green chilies and fry well.
next add the tomato puree and saute well. Saute till the tomato is cooked well.
- Add 1 cup water and bring to a boil
- Add spice powders and salt. Mix well and cook in open pan for 10-12 minutes.
- Add cashew paste and mix well. Cook till the gravy thickens.
- Add fresh cream and simmer for 2-3 minutes. remove from flame.
- To serve malai kofta, arrange the prepared the kofta in a plate. Pour the gravy over it and serve immediately.
1. You can leave out paneer in koftas if you wish
2. You can use blanched almonds instead of cashews